Woolton pie
| Type | Savoury pie |
|---|---|
| Course | Main |
| Place of origin | United Kingdom |
| Region or state | London |
| Created by | François Latry |
| Invented | 1941 |
| Serving temperature | Hot |
| Main ingredients |
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Woolton pie is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. The recipe was created by François Latry, Maître Chef des Cuisines at the Savoy Hotel in London, and appeared on the Savoy menu as "Le Lord Woolton Pie".
It was first publicised in an April 1941 article in The Times, that described the dish as economic and wholesome and gave the recipe. It was one of a number of recipes commended to the British public by the Ministry of Food to enable a nutritious diet to be maintained despite shortages and rationing of food, especially meat.
It was named after Frederick Marquis, 1st Earl of Woolton (1883–1964), who became Minister of Food in 1940 and who subsequently promoted the recipe.